Small varieties of apricots in dried form are called
apricot
. The seeds are not removed from such apricots. As a rule, apricots contain more nutrients than dried apricots without seeds. This is explained by the fact that apricots, even in the form of dried fruits, remain a whole fruit.
As a rule, dried apricots are dried in the sun for a maximum of eight days. To get one kilogram of dried apricots, it will take about four kilograms of fresh apricots. Dried apricots dried in the sun under so-called natural conditions have a darker color. Dried apricots of a delicate orange color were probably dried in industrial conditions using a number of preservatives. Most dried apricots sold in stores and markets are harvested using preservatives and sulfur dioxide. This gives it a delightful bright orange hue.
Dried apricots imported from Turkey are sold in Russia in most cases. The properties of dried apricots can be described as very, very useful. Dried apricots contain a huge amount of trace elements and vitamins. Dried apricots help to increase hemoglobin in the blood, and dried apricots perfectly strengthen the cardiovascular system. Dried apricots contain a lot of organic acids, potassium, iron, calcium, carotene, phosphorus, and vitamin B5. Human immunity is largely determined by the intake of vitamin B5.
Dried apricots are great for making compotes, various desserts, as fillings for pies and buns. Dried apricots can also be eaten in dried form, after soaking it in water for a while. Dried apricots are very useful for children. In baby food, dried apricots can be added to milk porridges.
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